This cheesy Loaded Cornbread With Bacon will fill you right up
Hands On Time: 20 minutes
Total Time: 45 minutes
2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
4 tablespoons unsalted butter, melted
1 large egg
1 cup shredded cheddar cheese
4 strips bacon, cooked and crumbled
1 ear corn, kernels cut from the cob
1 jalapeño, seeded and diced
1/4 cup vegetable oil or bacon grease
Place a 10-inch cast-iron skillet on the upper-middle rack in the oven and heat the oven to 450 degrees.
In a large bowl, whisk together the cornmeal, flour, salt, baking powder and baking soda. Whisk in the buttermilk, butter and egg. The batter should have the consistency of pancake batter; add more buttermilk or water, if needed. Stir in the cheese, bacon, corn, and jalapeño. Let the batter rest for 5 minutes.
Add the vegetable oil or bacon grease to the hot pan and let heat for 30 seconds. Pour in the cornbread batter and spread in an even layer.
Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
Flip the cornbread out onto a plate and then slide the flipped cornbread back into the skillet, bottom-side up. Let rest for 5 minutes before serving.